Serving size

1 person 2 people 4 people

Ingredients

200g passata

(tomatoes, salt, citric acid)
230g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
2 tsp smoked paprika
180g Tenderstem broccoli
1 tsp dried oregano

(Dried Rubbed Oregano 100%.)
1 unwaxed lemon (use half)
1 onion
3 garlic clove
1 chilli
2 cod fillets (skin off) (Fish)
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	91Kcal	547Kcal
	383kJ	2288kJ
Fat	3.6g	21g
of which saturates	1.5g	8.8g
Carbohydrates	6g	38g
of which sugars	2.1g	13g
Protein	8.5g	51g
Salt	0.17g	1.0g
Fibre	2.8g	17g

Ingredients

1 onion (use half)
1 tsp dried oregano (use half)

(Dried Rubbed Oregano 100%.)
180g Tenderstem broccoli (use half)
1 unwaxed lemon (use half)
3 garlic clove
1 cod fillet (skin off) (Fish)
200g passata (use half)

(tomatoes, salt, citric acid)
1 chilli (use half)
80g coconut yoghurt (use half)

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
2 tsp smoked paprika (use half)
230g butter beans (use half)

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	94Kcal	595Kcal
	392kJ	2491kJ
Fat	4.0g	25g
of which saturates	1.5g	9.4g
Carbohydrates	7g	41g
of which sugars	2.1g	13g
Protein	8.1g	52g
Salt	0.16g	1.0g
Fibre	2.7g	17g

Back

Ready in 20 High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Cod with Spicy Beans & Lemon Yoghurt

Prep time: 0 mins

Total time: 20 mins

Cuisine: European

Food group: Fish

Our sustainably sourced cod is so deliciously flaky that it doesn’t need dressing up. Here we bake it simply with a squeeze of zingy lemon, salt and pepper. Paired with paprika-spiced haricot beans simmered with passata. Vitamin-rich tenderstem broccoli on the side for greens.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 200C / fan 180C / gas mark 6. Finely dice the onion. Finely chop or crush the garlic. Finely chop the chilli (remove seeds for less heat).
Heat a large frying pan with 1 tbsp oil on medium heat. Add the onion and garlic and cook for 3 mins. Add the paprika and oregano and cook for 2 mins. Drain and rinse the beans, then add to the pan along with the passata and chilli (to taste). Season with sea salt and black pepper. Simmer for 5-10 mins, until slightly thickened. Remove from the heat, set aside and keep warm.
Make the lemon yoghurt; zest the lemon. Place half the zest in a small bowl and mix with the yoghurt, a pinch of sea salt and black pepper. Thinly slice the half lemon into 2 thin rounds and set aside. Add a squeeze of lemon juice (to taste) to the yoghurt and mix.
Trim the broccoli and place onto a lined baking tray alongside the cod. Top the cod with a lemon round each. Season with sea salt and black pepper. Drizzle with 1/2 tbsp oil. Bake for 8-10 mins, until the fish is cooked through and the broccoli is soft and golden.
Serve the spicy tomato beans and broccoli on plates topped with the cod. Spoon over the lemon yoghurt. Sprinkle with the remaining zest, if desired.